A JOURNAL OF EXPERIMENTS IN FOOD, HEALTH AND HEALING

Interesting article by Jerome Groopman on the current research about food allergies in children in February 7th issue of the New Yorker. It's good to know that the field of food allergies is finally being taken serious enough for proper research to actually be funded.

Being a little lady who is unable to eat wheat, gluten, yeast, garlic, tomatoes or cheese, I have to get a little bit creative with my definition of pizza. I have quite a few different crust recipes that I've made up over the last year, most of which I didn't document, some of which I'm still perfecting a bit before I share with you. This week, I thought I'd try my hand at a new one. I'm really trying to treat my body well by severely limiting my intake of grains, so though I really wanted a pizza, I wanted to make a crust that would be high in protein and have minimal flour. I've recently been on a pistachio kick, snacking on them, incorporating them into a number of recipes, and just generally enjoying the fact that I am tolerating them after a year of getting nausea and headaches from eating even a small amount. I fancied they'd make an excellent flavor pairing with the basil and vegetables in my refrigerator, so they joined the mix. The teff flour really compliments the robust flavor of the pistachios, and also fits the protein qualifier. If you are unfamiliar with teff flour, I do recommend picking some up. It can seem intimidating given the usual price tag, but it's quite versatile, healthy and tasty. You can find both ivory and brown teff; this recipe uses the more popular dark grain. The crust cooks very quickly, so choose and prep your toppings accordingly. The first night I topped it with basil and thinly sliced asparagus, adding some marinated tempeh to my husband's portion. Today I used basil, thinly shaved sweet potato, pre-cooked salmon marinated in Coconut Aminos, and sprinkled some applewood smoked sea salt on top. Woh. I enjoyed the pizza warm out of the oven, and later in the day, out of the fridge and topped with some avocado and tahini. If you can tolerate egg, I would recommend baking the crust and serving a fried egg on top for breakfast. Oh, dear.

CRUNCHY TEFF, PISTACHIO & SUNFLOWER SEED FLATBREAD PIZZA CRUST

YOU'LL NEED:

PARCHMENT PAPER

BAKING SHEET

1/2 CUP TEFF FLOUR

1/2 CUP RAW SUNFLOWER SEEDS

1/2 CUP ROASTED PISTACHIOS

1 TBS TAPIOCA FLOUR

1 TSP BAKING POWDER

1/2 TSP SEA SALT

-

2 TBS FLAXMEAL

1/2 TSP BAKING SODA

1/4 CUP WARM WATER

2 TBS GRAPESEED OIL

JUICE OF A 1/4 LEMON

PREHEAT OVEN TO 400 DEGREES FAHRENHEIT. GRIND NUTS AND SEEDS DOWN TO A MEAL IN A FOOD PROCESSOR. MIX WITH TEFF FLOUR, TAPIOCA FLOUR, BAKING POWDER AND SALT, BREAKING APART LUMPS WITH YOUR FINGERS. IN A SEPARATE BOWL, MIX FLAXMEAL & BAKING SODA. ADD WATER AND WHISK, ADD OIL, MIX, AND THEN ADD LEMON. MIXTURE SHOULD BE FROTHY. ADD THE MIXTURE TO THE DRY, MIX AND THEN KNEAD A BIT INTO A BALL. PLACE PARCHMENT PAPER ON A BAKING SHEET AND PAT DOWN DOUGH WITH YOUR PALM, TO ABOUT A 1/4-1/2 INCH THICK CIRCLE. ADD TOPPINGS IF DESIRED, AND BAKE FOR ABOUT 10-12 MINUTES.

Sometimes the overwhelming buzz over the current ultimate "superfood" will encourage me to ignore good nutrition rather than embrace it. Part of that inclination is understandable; if the food is trendy, the price will skyrocket, often above an already steep price. Eating natural, whole foods can be expensive sometimes, so it's often easier to just roll my eyes when someone mentions hemp, acai, spirulina, kelp, and yes, chia seeds. I've embraced hemp, at least in the form of milk, because at least when it comes to store-bought milks, one particular brand of hempmilk is the only kind of alternative milk that I can consume. I finally decided to give chia a go when I was still figuring out my diet, as I read it worked as an excellent egg replacer, as well as having potential as an alternative to gelatin. I tried a couple of recipes with varying success, but wasn't excited enough to incorporate it into my diet with any regularity. On my list of recipes I've been brainstorming up lately is a vegan lemon curd, and I thought that maybe chia seeds might be the key. I picked up some meyer lemons that were on sale, and went to work. Well, I didn't achieve my original goal this time (more experimenting to come), but I did come up with a perfectly sweet and tart pudding and sorbet that I'm happy to share with you. This definitely isn't something I'd typically crave on a winter day, but I figure there are enough readers in warmer climates (Hello Australia!) that will appreciate it, and the rest of us can dream of licking our spoons after a long day at the beach whilst ignoring the stubborn piles of snow outside our doors. If you're curious about the (myriad of) nutritional benefits of chia seeds, I enjoyed reading Gena's synopsis here. This is my second submission to Kim & Ricki's SOS Challenge for February, the month's ingredient being stevia.

PUDDING TOPPED WITH DRIED ZEST & LAVENDER BUDS

MEYER LEMON & LAVENDER CHIA PUDDING & SORBET

1/4 CUP CHIA SEEDS

1 CUP HEMPMILK (OR OTHER DAIRY FREE MILK)

3 TBS COCONUT OIL

ZEST & JUICE OF 2 MEYER LEMONS

1 TBS EDIBLE LAVENDER BUDS

1/2 TSP + 1/8 STEVIA POWDER

MIX CHIA SEEDS AND HEMPMILK THOROUGHLY, AND SOAK, IDEALLY OVERNIGHT, IN FRIDGE TO ALLOW SEEDS TO SOFTEN. CHECK ON IT PERIODICALLY IN THE FIRST HOUR TO MIX IT, AS THE SEEDS CAN CLUMP TOGETHER A BIT AS THE MIXTURE GELS. THE NEXT DAY, IN A SMALL SAUCEPAN, HEAT THE MIXTURE ON LOW HEAT, ADDING THE COCONUT OIL AND REMAINING INGREDIENTS. HEAT FOR ABOUT 15 MINUTES, STIRRING REGULARLY. ALLOW TO COOL. IF MAKING PUDDING, CHILL IN FRIDGE. IF MAKING SORBET, PUT MIXTURE INTO SILICONE MUFFIN CUPS OR PARCHMENT PAPER LINED CONTAINER. FREEZE. INDIVIDUAL CUPS CAN BE TAKEN OUT, THAWED FOR 30-45 MINUTES FOR MORE OF AN ITALIAN ICE (PICTURED), OR PROCESSED IN A FOOD PROCESSOR FOR SORBET.

I had the pleasure of visiting my friend Courtney again last week, and relished the opportunity to enjoy her cooking. My gratitude for having food prepared for me by others is immense; it is such a novel experience to sit at the dinner table and have a plate handed to me that I can eye with anticipation rather than anxiety. She always does such a wonderful job coming up with thoughtfully prepared meals that adhere to my lengthy list of food restrictions. On my last evening at her lovely country home, she prepared delicious veggie burgers made with quinoa, pistachios, cashews and chickpeas, and I just had to figure out a way to replicate them in my own home. I was happy to have come up with a similar recipe the other night that both my husband and I loved. I served them over a bed of baby arugula with a homemade basil avocado mayo and celeriac fries. I topped my husband's with sauteed red peppers, and mine with roasted fennel. Thank you so much, Courtney, for the inspiration!

QUINOA BURGERS

1/2 CUP QUINOA

2 TBS TEFF

1 1/4 CUPS WATER

-

1/4 CUP SUNFLOWER SEEDS

2 TBS FLAXMEAL

1 TBS TEFF FLOUR

1 TBS TAPIOCA FLOUR

1/2 TSP SMOKED SEA SALT (I USE SMOKED MEXICAN, A BLACK SALT)

1/4 CUP CANNED GARBANZO BEANS

4 TBS LIQUID FROM CAN OF BEANS, OR ADDITIONAL WATER

1/4 CUP ROASTED PISTACHIOS, CHOPPED

-

GRAPESEED OIL

COOK QUINOA AND TEFF ON STOVETOP. TOAST SUNFLOWER SEEDS IN PAN ON STOVE, AND GRIND IN FOOD PROCESSOR TO A MEAL. MIX FLAXMEAL, FLOURS AND SALT WITH THE SUNFLOWER SEED MEAL. MIX COOKED QUINOA & TEFF IN WITH MIXTURE. SLIGHTLY MASH BEANS WITH A FORK, MIX THEM AND PISTACHIOS WITH THE OTHER INGREDIENTS. FORM INTO PATTIES. HEAT PAN ON STOVE, GENEROUSLY COAT PAN WITH GRAPESEED OIL, AND COOK PATTIES UNTIL BROWNED ON EACH SIDE.

MAKES ABOUT 6 BURGERS

BASIL AVOCADO MAYO

2 AVOCADOS

1/2 CUP HEMPMILK

JUICE OF 1 LEMON

1/4 TSP SEA SALT

ABOUT 1/2 CUP FRESH BASIL LEAVES

PROCESS ALL INGREDIENTS IN A FOOD PROCESSOR OR BLENDER UNTIL PUREED. SERVE ON BURGERS AND USE AS A DIP FOR FRIES.

Let me first say that this may be one of the most unappetizing-looking photographs I'll ever share with you, but let's face it-- does a plate of dirty diner fare like this ever really look good? On a recent trip with family down south, we stopped on a Sunday at a Virginia diner famed for its Southern fare, and though I tried to distract myself from my grumbling tummy and empty plate by admiring the impressive hats of the church-goers surrounding me, my eyes kept being drawn to the plates next to me piled with fried chicken, biscuits & gravy, and I found myself thinking, "Why do I want that so badly?" When, a few weeks later, a friend advertised online that she was eating chicken fried steak with biscuits & gravy for dinner, and the same thought resurfaced in my brain, I decided that I needed to make it happen. And hot damn, did I make it happen. There were exaggerated (but sincere) looks of amazement on my face, tap dancing in place, and even a bit of (manageable) heartburn for the genuine Southern comfort food experience. What a perfect winter meal! The chicken tastes remarkably buttery, and the rustic flavor of the biscuits, albeit not a very traditional choice, pairs really well with the savory gravy. I may play around with the biscuits a bit more in the future to see if I can satisfy another, "Why do I want this so badly?" craving for KFC biscuits. This meal is easily made vegan by using tofu instead of chicken, if you are one of the lucky souls who can indulge in soy, or you could try breading thick-cut vegetables like zucchini, summer squash or eggplant.

CHESTNUT GRAVY

1 15.3 OZ CAN CHESTNUT PUREE

1 CUP WATER (OR VEGETABLE OR MEAT STOCK IF YOU CAN TOLERATE IT)

1 1/4 TSP TOASTED SESAME OIL

1/2 TSP MEXICAN SMOKED SEA SALT (OR SMOKED SEA SALT OF YOUR CHOICE)

2 PINCHES OF ASAFOETIDA POWDER

PUT CHESTNUT PUREE IN FOOD PROCESSOR OR BLENDER AND PROCESS, ADDING LIQUID SLOWLY AS IT BLENDS. ADD REST OF THE INGREDIENTS*, MIX UNTIL SMOOTH, AND HEAT ON STOVE TOP.

* IF YOU CAN TOLERATE ALLIUM, THIS WOULD TASTE LIKE A DREAM WITH CARMELIZED ONIONS OR SHALLOTS PUREED INTO THE GRAVY AS WELL.

BUCKWHEAT BISCUITS

1 1/2 CUPS BUCKWHEAT FLOUR

1/2 CUP TEFF FLOUR

1/2 CUP TAPIOCA FLOUR

1 TSP SEA SALT

1 TSP BAKING POWDER

-

1/4 CUP FLAX MEAL

2/3 TSP BAKING SODA

1/4 CUP OLIVE OIL

2 TSP FRESH LEMON JUICE

1 CUP WARM WATER

PREHEAT OVEN TO 400 DEGREES. MIX FIRST FIVE INGREDIENTS IN A LARGE MIXING BOWL. IN SMALLER BOWL, MIX FLAX MEAL AND BAKING SODA, ADD WARM WATER, LEMON JUICE AND OLIVE OIL, MIX THOROUGHLY, AND ALLOW TO SIT FOR A COUPLE OF MINUTES. POUR WET MIXTURE INTO THE DRY, KNEAD UNTIL ALL CRUMBS ARE MIXED INTO THE DOUGH. LINE A BAKING SHEET WITH PARCHMENT PAPER, FLATTEN OUT DOUGH TO ABOUT 3/4 INCH HIGH, AND USE A CUP OR COOKIE CUTTER TO CUT OUT ROUNDS ABOUT 2 1/2-3 INCHES WIDE. BAKE 8-10 MINUTES.

IN A SMALL BOWL, MIX FLAXMEAL AND WATER UNTIL THE MIXTURE GELS. IN A LARGER BOWL, MIX THE DRY INGREDIENTS. HEAT SKILLET ON STOVE, AND POUR ENOUGH GRAPESEED OIL IN THE PAN TO FRY, ALMOST A 1/4 INCH DEEP. COAT EACH STRIP IN FLAXMEAL MIXTURE, AND THEN COAT WITH DRY MIX THOROUGHLY. WHEN OIL IS HEATED, DROP THE STRIPS INTO THE OIL AND FRY, TURNING WHEN ONE SIDE IS BROWNED.

After spending two days in the darkroom this week playing with chemistry, I found myself with a strong headache and a feeling of uncertainty as to whether or not I might remain on my feet. I meant to make this blend last night before going to bed, but didn't have the energy for it before falling into bed and passing out for 12 hours. I woke up without the headache, but still a bit light-headed, so I grabbed my bin of herbs and my herb guide, and brewed some detox tea. I've been brewing my teas in the french press lately rather than in a pot, as it requires less attention.

DETOX TEA*

1 TSP SHEEP SORREL

1/2 TSP BURDOCK ROOT

1/2 TSP SKULLCAP

1/2 TSP MEADOWSWEET

1/4 TSP MUGWORT

1 ANISE STAR (OPTIONAL)

FILL FRENCH PRESS WITH WATER, AND POUR INTO KETTLE TO BOIL. POUR HERBS IN THE PITCHER, AND ONCE WATER IS BOILING, POUR WATER INTO THE PITCHER. COVER TO STEEP, BUT DO NOT PUSH DOWN STRAINER UNTIL DONE. AFTER ABOUT A 5 MINUTE STEEP, PUSH DOWN STRAINER AND SERVE.

ABOUT THESE HERBS:

SHEEP SORREL: A strong detoxifying herb, most commonly known in herbalism as part of the Essiac anti-cancer tea blend. It helps to cleanse the liver, bring oxygen to the blood, reduce inflammation and maintain a healthy nervous system. I feel a great relief from a number of my symptoms after consuming this herb.

BURDOCK ROOT: Aids in purifying the liver and kidney, neutralizing and eliminating poisons, promotes digestion, and is a diuretic. If you have fructose malabsorption, you typically should avoid burdock, but in small doses like this it may be tolerable.

SKULLCAP: Soothes the nervous system and is a diuretic.

MEADOWSWEET: Diaphoretic and diuretic, it helps to purify the kidney and liver, and also soothes the nervous system.

MUGWORT: Aids in the production and secretion of bile, mild purgative, helps to purify the kidney and liver, diuretic. Also known as the "dream herb". (The addition of Mugwort into this blend might not have been the wisest decision given my altered state, but I thought it's benefits trumped that concern.)

There are many books and online guides that further elaborate on the benefits of these herbs. I most frequently reference this book. I also find helpful information online here and here, to name only two.

*Please remember that I am not a certified herbalist, and so I am only sharing recipes that have helped me in my own healing. Herbs are potent medicine, and can react differently with each individual. Listen to your own body, and consult a professional if you are able.

I whipped this up the other day, and was so satisfied with it's frothy, sweet goodness. Bonus that it had a fair amount of protein in it, too, so it actually kept me energized and full for most of the afternoon, which is pretty rare for this little lady. Ricki & Kim's challenge this month is stevia, which is easy enough for me since it's the only sweetener my body seems to tolerate. With even fruit off of the list (sans avocado and lemon), I am quite dependent on this potent little herb for my sweet fixes.

If you'd like more of a vanilla shake, exclude the carob or cocoa. If you want more of a chocolate flavor, up the carob and cocoa. I can only tolerate small amounts of carob, so I just put in a little bit. I've also found an incredible flavor variation between different brands of tahini, so that will modify the flavor as well. If you want more of a peanut butter flavor, get a darker roast of tahini. I recently purchased Sesame King tahini in a light roast, and have found it to be mild and creamy, which was the perfect flavor for the day. This is an extremely flexible recipe, so modify to your tastes and enjoy.

I'm going to try to start a tradition of posting these this year. No recipe necessarily, just food that I love to eat. Hopefully it will, besides make you drool, give you some ideas of what to eat on a restricted diet. This week is a combination of some recipes I have posted previously. Oh dear, I would love to eat this every day.

Through exploration in cooking and herbalism, I hope to continue to learn, heal and to share with you the fruits of my experiments.
Recipes shared here will typically be free of gluten, dairy, eggs, sugar, corn, soy, yeast, peanuts, and many other common allergens and ingredients that I won't bother listing.